In a small deep bowl, mix the water, yeast, and 1 tablespoon of sugar. Let it rest for 5 minutes and ensure the yeast is reacting.
In another small deep bowl, dissolve the remaining sugar and salt in the milk.
In a large deep bowl, add the flour, milk, the yeast water, and oil, and mix with a wooden spatula.
On a floured surface, place the dough and knead with your hands, changing sides every time for 2-3 minutes.
Transfer the dough to a bowl, cover with plastic wrap, and let it rise for approximately an hour and a half. The dough should double in size.
Knead the dough on a floured surface for 2-3 minutes and place it in a baking dish, covering it with plastic wrap. Let it rest for 45 minutes or, if you prefer, in the refrigerator overnight.
On a floured surface, create a butter base with a wooden spatula. This base should be approximately 3/4 the size of the flattened dough.
On another surface, spread the dough with a rolling pin. Place the butter on the dough and knead to incorporate it 100%. Form a ball of dough and cover with plastic wrap. Refrigerate for 1 hour.
Remove the dough from the refrigerator and use a rolling pin to form a rectangle approximately 50 by 24 cm. If the butter is hard, it will start melting while you flatten the dough.
Cut the rectangle in half and make triangles from each half; each triangle will be a croissant.
Preheat the oven to 220 degrees Celsius and roll each triangle towards the tip.
Place the croissants on baking trays lined with parchment paper and curve the edges of each croissant towards the center.
In a bowl, beat the egg yolk and cream, and brush the croissants to give them a golden color.
Bake the croissants for 15 minutes or until golden brown. Remove from the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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